Quinoa Tacos – Super Easy

This ‘Mother Grain‘ has taken the world by storm!

Quinoa Tacos: Arugula, Fresh Corn | Diced Sweet Potatoes | Hard Shell Classic Taco

Quinoa Tacos

  • Servings: 3-4
  • Difficulty: easy
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1/2 cup uncooked quinoa
10 ounces of whole San Marzano Tomatoes -chopped
1/2 cup vegetable broth (or water with 1 tbsp.Knorr chicken powder)
1 teaspoon chili powder
1/2 teaspoon cumin
1/2 teaspoon garlic powder (or 1-2 fresh garlic-chopped)
1/2 teaspoon onion powder (or 1 small red onion-chopped)
1/4 teaspoon smoked paprika
1/4 teaspoon red pepper flakes
2 cardemon pods -ground
Kosher salt (add at the end) and freshly ground black pepper, to taste
1 cup canned black beans, drained and rinsed
1 cup frozen corn kernels
Juice of 1 lime
2 tablespoons chopped fresh cilantro leaves
8 corn tortillas
Optional: 1 avocado, halved, seeded, peeled and diced
1/4 cup sour cream
1. Heat quinoa and 1 cup water in a large saucepan over medium high heat. Bring to a boil; reduce heat and simmer until water is absorbed, about 15-20 minutes; uncover and fluff with a fork.
2. Stir in diced tomatoes, vegetable broth, chili powder, cumin, garlic and onion powder, paprika and red pepper flakes. Bring to a boil; reduce heat, cover and simmer until thickened, about 10 minutes.
3. Stir in beans and corn until heated through, about 2 minutes. Stir in lime juice and cilantro and kosher salt. Option: Add cooked cubed sweet potatoes, roasted cauliflower or roasted chick peas to the mixture. You can substitute ingredients -except the quinoa.
To serve, spoon quinoa mixture into the center of each tortilla. [optional] Top with avocado and sour cream. Add lettuce, red peppers and cheese, if you desire.

Quinoa Types – Three’s The Charm

Quinoa Varieties: Black, Red and White

TACOS, burgers and breakfast porridge are best for black quinoa.

The most common type of quinoa is white quinoa. Red quinoa is best used in cold salads. Black quinoa is a bit earthier and sweeter than the milder taste of creamy, white quinoa. All three quinoa can be used in the same recipes. Red and black quinoa have a bit of a crunch, which is what is expected.

Master Chef Tells You The Best And Easiest Way To Cook Quinoa

This Quinoa Cooking Method (below) is long. But, it has good tips and you may want to try it out.

Protein Boost

We add quinoa for a protein boost , lowers cholesterol, reduces increase in insulin levels. Even though it is cooked like a grain, quinoa actually is a seed, from a shrub. A mild, rice-like flavour blends well with vegetables.

BONUS Recipe -Leftovers

Quinoa “Leftover” Soup: Vegan & Gluten Free

The perfect soup to use up leftover veggies – before you have to toss them!

Easy Quinoa Soup

  • Servings: 6
  • Difficulty: easy
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1/2cup Quinoa
1 tablespoon Olive Oil
1 potato
2-3 carrots
1 parsnip
2 celery sticks
1 zucchini
2 cloves Garlic (add more if you are a fan)
1 teaspoon salt, ginger, black pepper, turmeric, coriander
[use Kosher Salt and freshly ground black pepper]
1 liter (4.2 cups) of water

Chop vegetables
Heat pot with 1 tablespoon of olive oil
Add vegetable and quinoa, mix together with a wooden spoon. Add spices.
Keep mixing for about 5 minutes, then add water
Simmer for 30 minutes
Puree vegetables with an immersion blender
Taste soup in case you want to add more spices

Quinoa is rich in antioxidants that helps your body as well as your skin. It protects you from damage and many chronic diseases too. High fiber prevents constipation. Black quinoa helps you gain energy and strengthening your muscles. For post workout, black quinoa is a good recommendation. 1/2 cup of "black" quinoa has 12 grams of protein while white quinoa has 2 grams of protein."


Peach 🍑 Season Is Still Here!

I was overly ambitious when I bought a basket of end of season peaches. “What am I going to do with all these peaches?” Peach Crisp sounded good to me. An easy, light dessert. When I ran out of ramekins, I used small mason jars. Store these delectable delights in your freezer for 6 months. A healthy, freezer dessert: re-bakes at 350F for 15 minutes.

Fresh Peaches! YUM-M-M!


  • Servings: 8
  • Difficulty: easy
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For the Filling:
3 ½ lbs semi-ripe peaches, peeled and sliced into 3/4 inch wedges
2 tablespoons truvia sugar [ substitute: I used sweet concord grapes about 5 or 6 per ramekin ]
1 ½ tsp cornstarch
½ orange zest + 4-6 tsp juice
½ tsp ground cinnamon
¼ tsp ground ginger
⅛ tsp ground nutmeg
⅛ tsp Kosher salt
2 tbsp gluten free flour (to bind)
For the Topping:
¾ cup gluten free flour
1¾ cup old fashioned rolled oats -gluten free [grind ½ cups of the oats to powder]
2 tablespoons sugar -truvia
½ cup packed brown sugar -gluten free
1 tsp ground cinnamon
¼ tsp ground ginger
¼ tsp ground cardamon
⅛ tsp ground nutmeg
¼ tsp Kosher salt
1 tablespoon lightly ground flax seed – in mortor
2 tsp vanilla extract
6 tablespoons of chilled salted butter, cut into cubes
½ cup nuts: walnuts, pecans, or sliced almonds

1. Place one oven rack on lowest position and another oven rack on middle position. Preheat to 375F. Line a baking sheet with parchment paper and set aside.
2. Gently toss peaches and trivia together in a bowl. Let sit for about 45 minutes. Lightly stir to allow maceration.
3. Meanwhile, make the Topping: In a large bowl, combine flour, oats, truvia, brown sugar, and all spices. Whisk to combine. Drizzle vanilla extract over the top and stir to combine. Add cold butter pieces and use pastry cutter to gently work it into a crumbly mixture. Gently stir in the nuts.
4. Scatter topping into a single layer on lined baking sheet. Bake on middle rack until dry, slightly browned and firm, 8-10 minutes. Gently toss halfway through baking.(Like making granola.)
5. Lightly mix filling ingredients to the peaches and place in ramekins. Pile high as fruit shrinks in baking. Add crispy, warm topping and place in 375F oven for approximately 40 minutes. Check and turn ramekins. NOTE: To prevent the topping from browning quickly rest a “tin foil tent” on top of the ramekins until the peaches start to bubble. Remove tent. Then allow to brown further if needed. For the first time baking, watch your baking/oven.

No ramekins? Use small mason jars. You can lid them and pop in the freezer for several months. Make extra topping for another bake. Measure separately and omit butter and toasting. 🍑 🍎 🍒 I bought peaches and my favorite concord grapes the same day. I decided to use the grapes as a sweetener for the filling. Once I forgot the truvia for the topping and it was still delicious! ❄️

What Is The Difference Between Peach Cobbler And Peach Crisp?

Both are fruit desserts made in a baking pan. They have a layer of baked fruit, a sweet baked topping, with no bottom crust. The difference between a cobbler and a crisp is the type of topping they have. A cobbler has a cake like or biscuit style topping while a crisp has more of a streusel type of topping.

Best Oatmeal For The Job:

Use instant oats or rolled, not steel-cut! Instant oats will cook up faster, giving you the perfect topping texture. Rolled oats are slightly raw even after an hour of cooking. If you’re not familiar with the differences, here’s an article that details them.

Peach Crisp Made With Almond Flour

Apples, blueberries, currents, dried cranberries and blackberries pair well making peach crisp.

Brown sugar is Gluten Free

I still like brown sugar only in a fruit crisp recipe. I grew up on apple crisp and “brown sugar”. Once I made it without brown sugar. ☹️ It was not the same taste. Adding molasses to white sugar makes it brown. Brown sugar nutrition facts gives it an advantage over regular refined white sugar. Brown sugar is high in minerals like calcium, iron, magnesium, and phosphorus. No nutritional value.

Homage To Paul Prudhomme!

My inspiration and a deserved homage is to Paul Prudhomme. A true magician in the kitchen. He said, “Spices in the filling should be also added to the crust“. PAUL made peach pie [before Food Network]. This video is gone now. But, I did have dinner at K-Paul Louisiana Kitchen when he was spreading his magic in his kitchen in New Orleans. A kind, charismatic chef.

Hail to you PAUL Prudhomme!

Watch Paul Prudhomme’s video on spices and pie crust!

FOCACCIA Bread ~Gluten Free Italian Style

Hot 🔥 From The OVEN

Easiest Gluten Free Bread! Olive oil is healthy. Yeast supports the immune system. Kosher Salt is the winning ticket. We must not forget the Rosemary!

Focaccia Bread -Gluten Free

  • Servings: 8
  • Difficulty: easy
  • Print

2 teaspoons active dry yeast
2 teaspoons inulin or sugar to feed the yeast*
1/3 cup water lukewarm between 105-110°F {40-45C)
1 1/2 cups almond flour (your choice of gluten free flour)
3 tablespoons psyllium husk finely ground
1 tablespoon ground flax seeds (or 1 1/2 teaspoon xanthan gum -thickening agent)
1 1/2 teaspoon baking powder
1/2 teaspoon kosher salt
1 egg at room temperature
2 egg whites at room temperature
1 tablespoon extra virgin olive oil
2 teaspoons apple cider vinegar
Rosemary springs …extra virgin olive oil ….kosher salt

1. Add yeast and sugar (to feed the yeast) to a large bowl. Heat up water to 105-110°F. If you don’t have a thermometer it should only feel lightly warm to touch. Pour water over yeast mixture, cover bowl with a kitchen towel and allow to rest for 7 minutes. The mixture should be bubbly, if it isn’t, start again (too cold water won’t activate the yeast and too hot will kill it).
2. Mix your flours while the yeast is proofing. Add almond flour, psyllium husk, flax seed, baking powder and salt to a medium bowl and whisk until thoroughly mixed. Set aside.
3. Once your yeast is proofed, add in the egg, egg whites, olive oil and vinegar. Mix with a whisk or electric mixer for a couple minutes until light and frothy. Add the flour mixture in two batches, mixing until thoroughly incorporated. You want to mix thoroughly and quickly until the dough becomes thick enough to form into a round ball, cover and place in the fridge overnight.
4. Line a baking sheet with parchment paper and grease with olive oil (so the dough doesn’t stick while you spread it). Gently drop the dough on top of the sheet. Watch it spread in about two hours. The dough will have filled the pans and be almost ready to bake. With your ‘oily’ fingers, gently finish spreading the dough and make indentations in the dough, filling with rosemary sprigs, drizzle of olive oil, add KOSHER salt.
5. Cover with a kitchen towel and place in a warm place for up to an hour until a fluffier texture. You don’t want the dough to double. It will puff up (see pictures for reference).
6. Preheat oven to 350°F/180°C while the dough is proofing. High altitude baking: bake it at 375°F/190°C.
Transfer gently to baking sheet..let dough proof for 10 more minutes. Gently spread covering the baking sheet. Bake for 25-30 minutes, covering with a foil dome at minute 10 to avoid excessive browning. Just be sure that the foil isn’t resting directly on the focaccia .Cool for 5 to 10 minutes before cutting

THE SECRET! 🤫 Overnight Proofing!

Use Fresh or Dried Rosemary
TIP: For easy cleanup use parchment paper to line your pan!

Yield: 8 servings, Serving Size: 1 piece
Amount Per Serving: 138 Calories | 11g Fat | 4g Total Carbs | 2g Fiber | 7g Protein

Serving Suggestions!

TRENDING – Focaccia Bread 2022

KETO Focaccia bread has the same fluffy and soft texture that you’d expect from a full carb version of the bread. For my KETO Focaccia, I used almond flour. I actually like the taste of gluten free breads better than carb breads. LESS CARBS is always good in my books!!!


KOSHER (kashrut) SALT has a wider grain than table salt. Using kosher salt enhances the flavor of foods instead of making them taste salty. Good bread makers in Toronto use Kosher salt in some of their breads. The salt taste stays grainy on bread and has a milder flavour than table salt. Wonderful for focaccia bread! Kosher salt is popular on pretzels.


PSYLLIUM is a common thickener in the food industry. Psyllium makes baking products with a wheat-like texture. Pysellium seed is a pale wheat colour. Inulin and psyllium are a plant based fiber from leeks onions. Other enhancers like Flax or Linseed comes in brown or golden colour. Xanthan gum , a creamy, white powder, plays the crucial role of imitating gluten. It is a derivative of carbohydrates/sugar. NOTE: If you are allergic to Flax seeds use Xanthan.

Link To Gluten Free Flour


What’s Missing?

Ans: The Gluten!

Ginger Jam ~ Chill’n With Pumpkin!

Ginger jam needs fruit to become a jam. I used primarily tangerines in this recipe. Don’t throw out your old pumpkin. This jam uses pumpkin. Pumpkin pairs well with oranges and lemon. People add from 2 tablespoons to 1/2 cup of ginger in their jam. I use one cup of chopped ginger. It is your palate. You decide. Watch the videos and see how everyone makes jam a little differently.

Freezer Jam

FREEZER JAM -Spicy ginger & sweet pumpkin. NO SUGAR!

Freezer jam uses less sugar than regular shelf jam. Also, shelf jam goes in the fridge after you open the jar. Freezer jam starts in the fridge. You can freeze these jams too.

What Makes GINGER JAM Good?

(1) The spicy notes from ginger. A different jam.
(2) Ginger Jam is packed with nutrients! (3) Date sugar replaces processed sugar.

Powdered DATE Sugar can be purchased or made at home.

HOW to make date powder/sugar? See video below.

I grew up with cloudberry and lingonberry jam in Finland. Both jams are not overly sweet with a slightly tart taste. In Canada, I tolerated apple jelly until I started to make my own jams. I prefer freezer jam because I get that great blend of flavours without the sugar rush.

NOTE: site.google.com is no longer providing a print feature. I will get the code to add a new print button as soon as I can do it! 😦



  • 1/2 – 1 CUP of diced ginger (peel ginger by scraping with a metal spoon or peeler)
  • 1 1/2 cup of date sugar [ watch date sugar making video – see below ]
  • 3 1/2 heaping cups of fruit (about 2 lbs); tangerine segments combined with cooked pumpkin. You may add apples and/or apple peals or mandarin oranges. Note: It all has to add up to 3 1/2 cups
  • Zest* 3 tangerines [ use zest tool -see below] and soften in 1/3 cup of hot water [ use microwave ]
  • A big pinch of sea salt [enhances the flavour]
  • 1 lemon (about a heaping tablespoon) (Zest lemon and combine the lemon zest with the tangerine zest )


  • Prepare ginger: Finely dice or purée in a blender. You can do half puréed and half rough, diced ginger, for texture.
  • Dice/chop orange segments (or other fruit) with cooked pumpkin to make up 3 1/2 cups of fruit (& pumpkin).
  • Mix chopped fruit, softened zest and date sugar together. and set aside for 1 hour [ very important step ].
  • Add mixture into a heavy pot. Then, add lemon juice, ginger, salt and left over zest water. Bring to a boil over medium/high heat. TIP: Make sure your pot reaches a rolling boil for about 3 minutes.Your jam is very close to being done. At this point you should have reached the required temperature to set your jam/jelly)
  • Check for doneness: Cook fruit until your thermometer reaches 220 F or 105C. [ 30-60 minutes]
  • If you are not using a thermometer, test the jam by looking at the drips from your stir spoon. Slow, syrup-like drips indicates the jam is ready. I recommend this for experienced jam makers. More caning tips: freshpreserving.com. For newbies: Use the thermometer and spoon test together to see how the jam looks at the correct temperature. You may skip the thermometer test after you are more experienced.
  • Remove pot from heat when you have reached the required temperature.
  • Place jam in warm, sterilized jars and store in the fridge for 1 month, or freezer for several months.

Natural Pectin

*Zest: The majority of the pectin resides in the citrus peel. Natural pectin helps remove toxins such as lead and mercury from your body. TIP: make single batches only. Double batches do not work well. Gift extra jam to friends.

Zest Tool

Commercial Pectin

Commercial pectin is made from Apple pulp, citrus zest and acidic lemon juice. Pectin like Certo and Sure Jell are added to jams to promote a thick gel while making home made jam. But, that can change the flavor of your jam. If you want to ensure you are “Gellin” with ‘natural’ jam, you can add apple skins to your jam for added pectin. Sieve the apple peals out as you fill your jam jars. I use the tangerine zest for my natural pectin in this ginger/pumpkin jam recipe.

JAM with Date Sugar – A Surprise Find!


ANSWER: No! There’s really not a whole lot of difference between the two besides the form you give the fruit. Preserves noticeably have more chunky fruit.


  • Watch the way the jam drips.
    • Swirl your spatula through your cooking jam, hold it up over the pot, and watch how it falls. If the jam runs right off the spoon and looks thin and runny, it’s not done yet. However, if it forms thick droplets that hang heavily off the bowl of the utensil, but don’t immediately fall off, it is either nearing completion or is done. When the jam falls off the spoon almost like a sheet..it is completely done.
  • Give it time to Set.
    • Jam can take up to a week to achieve its finished set. You may think its runny, but its not. Some jams take 3 hours or 3 weeks to set into a gel like state. Don’t declare it a failure ten minutes out of the pot. I learned the hard way. If it’s done and runny put the jam in a jar. It’s okay. As it cools the jam thickens. Be Patient
    • HARD JAM: If you cook your jam too long it will start to get hard or even burn in your pot. Take heed of a thermometer or the dripping spoon test. Everything can happen very quickly when you are on a rolling boil.
  • Watch and listen.
    • When is the jam ready? As a seasoned jammer, I have learned that most batches of jam will tell you when they’re done. When the cooking noise takes on a frenzied quality that sounds more like a sizzle than a gentle boil. IT IS DONE ! You will also notice that towards the end, the foam subsides and jam starts to gather more thickly on the sides of the pot, and it begins to splatter more violently.

Jam or Preserves?

Home-Made LOVE …Jams or Preserves. It’s All Good!

Classic AMISH Strawberry Jam Recipe

Freezer Jam Tips

Two Dates a Day..Keeps The Doctor Away!

Noor Dates
Two Noor Dates

How To Make Your own Date Sugar [ Easy]


  • Clean the dates by rinsing
  • Soak dates in 1/2 vinegar and 1/2 water for 15 minutes. dates
  • Spread onto a tray and dry in the oven at 250 F
  • Oven or air dry dates until hard
  • Place dry dates in a grinder and reduce to a granular powder

Canal House Lentils #Plant Based Salad

It was hard to find the origin of Canal House lentils. I was told New Orleans. But, I found no evidence to support this claim. If you know, please share in the comments. More importantly, this recipe hails Le Puy lentils, a unique member of the lentil family.

Le Puy Lentils

FRENCH Le Puy LENTILS are about one-third the size of regular lentils and have a slight peppery taste. They are grown in mineral rich volcanic ash in a French town called Le Puy (PWEE)-en-Velay in the Haute Loire region of Auvergne, France. Aromatics are sautéed and then simmered with French Le Puy lentils for 20 to 25 minutes. It is an easy side dish, redolent of a Provencal feast. Authentic Le Puy lentils have an A.O.C. (appellation d’origine contrôlée) seal of approval. In fact in 1996, Le Puy green lentil was the first vegetable to obtain an A.O.C. designation.

French Green Lentil – Verte du Puy


  • 2 tbsp olive oil
  • 1 medium leek white and pale green parts, finely chopped
  • 1 clove garlic
  • 1 tbsp. tomato paste
  • 1 cup of green lentils ( preferably French Le Puy Lentils)
  • 2 tbsp. reduced salt soy sauce
  • Kosher salt and fresh ground pepper


  1. Take a saucepan and heat oil on a medium heat.
  2. Add the leek and cook for a minute/ then add chopped garlic and tomato paste, stir and watch as paste darkens in about 4 minutes.
  3. Add lentils and ½ cup water. Boil it on high and then reduce heat. Cover and simmer for 45-55 minutes, with occasional stirring.
  4. Remove from heat and set aside covered for 10 minutes.
  5. Then, stir in soy sauce and season with salt and pepper.
  6. Optional: Serve with diced scallions, red pepper and/or cilantro, parsley and finely chopped kale.

Serving Suggestions

Warm Salad Today ……Cold Salad Tomorrow. You Can Serve It Either Way

Quality & Assurance of Origin -AOC


Le Puy lentils: The first vegetable to acquire the AOC ( Appellation d’Origine Côntrolée ) certification in France. It assures the buyer that this item originated in the geographical region of Le Puy in France. AOC supports the authenticity of wines, cheese or in this case Le Puy lentils.

  • 💜 Tiny slate-gray/green lentils grown in France
  • 💜 They make a delicious side dish
  • 💜 The hold their shape after cooking
  • 💜 BUY French Le Puy Lentils. online
  • A.O.C. mark of quality and assurance of origin

LENTILS in general are loaded with protein, iron and zinc, not to mention fibre, folate, and potassium. They’re also rich in prebiotics that are brilliant at feeding your friendly flora. A must have every day of the week!